Recipe

Chocolate Panfortenuts Recipe

	Magpieno6 / All my dishes 1 year ago A SWEETMEAT OF THIN SLIUCES AFTER DINNER OR WITH COFFEE, WRAPPED UP IT MAKES A LOVELY GIFT. STORE INA COOL PLACE FOR UP TO TWO WEEKS. Prep:20m Cook:10m Servings:68	Magpieno6
	a great sweetmeat

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Ingredients

4 OZ WHOLE BLANCHED ALMONDS

4 OZ SKINNED HAZELNUTS

4 OZ CANDIED ORANGE PEEL

4 OZ CHOPPED MIXED PEEL

PINCH GROUND CINNAMON

PINH OF GROUND NUTMEG

1 TABLESPOON BRANDY

4 OZ SWEET BISCUITS - CHOPPED UP

2 TABLESPOON CLEAR HONEY

2 BARS OF PLAIN CHOCOLATE - 200 G EACH

ICING SUGAR FOR DUSTING

Directions

PRE HEAT GRILL

LIGHTLY OIL AN 8 IN ROUND SANDWHICH TINE AND LINE THE BASE WITH A CIRCCLE OF BAKING PARCHMENT.

PLACE ALMNONDS AND HAZELNUTS ON A BAKING TRAY AND TOAST UNDER THE GRILL, STIRRING UNTIL GOLDEN REMOVE FROM HEAT AND ALLOW TO COOL.

ROUGHLY CHOP THE BROWNED NUTS AND MIX WITH CANDIED PEEL.

PLACE IN A BOWL AND MIX WITH THE CINNAMON, NUTMEG, BRANDY, BISCUITS AND HONEY. SET MIXTURE ASIDE.

MEANWHILE PUT CHOCOLATE IN A BOWL OVER A PAN OF HOT WATER, SIMMERING AND STIR UNTIL MELTED.

STIR THE FRUIT AND NUT MIXTURE INTO THE MELTED CHOCOLATE AND POUR INTO THE PREPARED TIN.

LEVEL THE SURFACE WITH THE BACK OF A SPPON AND CHILL UNTIL SET.

TO UNMOULD, DREDGE A [IECE OF GREASEPROOF PAPER WITH ICING SUGAR, LOOSEN THE PANFORTE AROUND THE EDGES AND INVERT ONTO THE PAPER. DUST WITH ICING SUGAR AND THEN CUT INTO 15 - 2O WEDGES.

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